Food Service Management
This class is for:
Anyone currently working in the foodservice industry with a desire to improve their English and knowledge of the industry: Workers in restaurants - caterering companies, school cafeterias, retirement home kitchens, front-of-house and back-of-house - who want to learn what it takes to manage a foodservice business. Entrepreneurs, and business owners are strongly encouraged to participate.
Pui Tak Center offers a seven-week Food Service Management class that prepares students to gain an industry-recognized credential, Master Certified Foodservice Professional (MCFP) from the Foodservice Institute. This class uses both English and Chinese so that students learn English terms but gain a full understanding of the course material.
Class schedule
The Food Service Management class follows regular Pui Tak Center English classes: Monday-Thursday, 8:00-10:00am, in person. Three days per week students will learn contextualized English for managing a foodservice business. One day per week students receive vocational training, in Mandarin and Cantonese, from instructors with decades of cumulative foodservice management experience.
Topics covered in this class:
To prepare students for success, the Food Service Management class will deliver training in: business analysis, customer forecasting, customer service, developing your staff, entrepreneurship, financial management, food pairing, inventory, menu pricing, and marketing.
* Applicants must have at least 400 hours of relevant restaurant work experience.
* Free tuition and certification test for Pui Tak Center Adult Education students
Contact: Jonathan Meter, Transition Coordinator | jonathanmeter@puitak.org | 872-260-3350
